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Beef Tenderloin with Shallot Congnac Sauce

Prime Beef Tenderloin with a Creamy Shallot Congnac Sauce

Apple Date Chutney

Apple Date Chutney, Great to Serve as a Party Spread!

Heavenly Angel Food Cake

Angel Food Cake with Berries and Honey Greek Yogurt


Orecchiette with Cauliflower Anchovies and Pistachios

Orecchiette with Cauliflower, Anchovies, and Pistachios
Serves 6
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  1. 1/2 cup unsalted pistachios
  2. 1 head cauliflower, cut into small florets
  3. 1 stick (4 ounces) unsalted butter, cut into tablespoons
  4. 5 oil-packed anchovy fillets, drained and minced
  5. 1 1/2 cups chicken stock or canned low-sodium broth
  6. 1 pound orecchiette
  7. 1/2 cup coarsely chopped flatleaf parsley
  8. 1/2 cup freshly grated Parmesan cheese
  9. 1 teaspoon crushed red pepper
  10. Salt and freshly ground pepper
  1. Preheat the oven to 350°F. Spread the pistachios in a pie plate and bake for about 5 minutes, or until lightly toasted. Let cool, and then coarsely chop.
  2. In an All-Clad 3 Qt. Sauce Pan, blanch the cauliflower florets for 1 minute. Drain and set aside.
  3. In an All-Clad 3 Qt. Sauté Pan, cook the butter over moderate heat until golden brown, about 4 minutes. Add the cauliflower and cook over moderately high heat until golden. Add the anchovies and cook, stirring, for 2 minutes. Stir in the stock and cook until the cauliflower is tender, about 3 minutes.
  4. Meanwhile, in an All-Clad 8 Qt. Stockpot of boiling salted water, cook the orecchiette until al dente. Drain the pasta and add it to the skillet. Stir in the parsley, Parmesan and crushed red pepper and season with salt and pepper. Transfer to a warmed bowl, sprinkle with the chopped pistachios and serve.
  1. © 2016, All Clad and Barbara Lynch
Cooks Recipes http://recipe.cookswarehouse.com/

Zucchini Rosettes with Squash and Parsnips

Zucchini Rosettes with Squash and Parsnips
Yields 10
Impressive to serve and easy to make!
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  1. 4 zucchini
  2. 4 yellow squash
  3. 3 large parsnips, peeled
  4. 1/4 cup butter, softened
  5. 1 tablespoon grated ginger
  6. 1 tablespoon lemongrass paste
  7. Zest of one lime
  8. 1 teaspoon fish sauce
  9. Salt and pepper
  10. 2 tablespoons toasted sesame seeds
  11. 1/4 cup finely sliced chives
  1. Using a vegetable peeler or mandoline, slice long, wide ribbons of zucchini, squash and parsnip. If using a peeler, peel as much as possible, rotating a half turn halfway through, leaving a small piece of the center of each vegetable for another use.
  2. Heat a medium pot of salted water to a very slow boil. Blanch the vegetables separately: zucchini and squash for 1 minute each, parsnip for 3 minutes. Drain completely and let cool.
  3. Combine the butter with ginger, lemongrass paste, lime zest and fish sauce. Chill in the refrigerator.
  4. Preheat oven to 350 F.
  5. On a dry kitchen towel lay flat 36 zucchini or squash ribbons. Top each with a ribbon of parsnip, then two more squash or zucchini ribbons. Roll each stack to create a rosette.
  6. Lay each rosette into an 8” baking dish with the spirals facing up in rows of 6 by 6. Dot with the chilled butter and season with salt and pepper. Bake until the butter is melted and the tops of the vegetables are just beginning to brown, about 12 – 15 minutes.
  7. Garnish with sesame seeds and chives.
  1. ©2016 Le Creuset America
Cooks Recipes http://recipe.cookswarehouse.com/

Roast Chicken with Lemon and Herbs

Roast Chicken with Lemon and Herbs
Serves 4
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  1. 1 (3 1/2- to 4-pound) chicken
  2. 4 lemons, cut in half
  3. 1 sprig each rosemary, thyme, oregano and parsley
  4. 2 teaspoons salt, divided
  5. 2 teaspoons pepper, divided
  6. 6 tablespoons olive oil, divided
  7. 1/2 cup chopped mixed herbs
  8. 8 shallots, peeled
  9. 16 baby parsnips, peeled
  1. Preheat oven to 450 F.
  2. Rinse the chicken well and pat dry.
  3. Squeeze the juice from 2 lemon halves into the chicken cavity, and put the two halves in as well. Add the herb sprigs and 1 teaspoon each salt and pepper.
  4. Loosely tie the legs together with kitchen twine and tuck the wings under the chicken. Rub 3 tablespoons olive oil over the chicken to coat, then sprinkle with the chopped herbs and 1 teaspoon each salt and pepper.
  5. Coat the bottom of the braiser with the remaining olive oil. Place the chicken in the braiser and surround it with the shallots, parsnips and remaining lemon halves.
  6. Roast in the oven at 450 F for 15 minutes. Lower heat to 350 F and roast 45 minutes more, or until chicken is cooked through. Serve surrounded by the vegetables and lemons.
  1. Courtesy of Le Creuset America, ©2016
Cooks Recipes http://recipe.cookswarehouse.com/